Rachel's Recipes

Chicken Tortilla Soup

Posted on: October 5, 2009

1 pound boneless, skinless chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
tortilla chips

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.

Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.

Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. When chicken has finished cooking, shred it using a fork and return it to the pot.

Garnish with tortilla chips.

Adapted fromAll Recipes


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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